Monday, January 21, 2013

{Allergy Free} Crockpot Chicken Stew

Here's a good fall soup recipe that can be made in the crockpot!  It's great with chips or cornbread.


Chicken Stew
olive oil
2 stalks celery, diced
6 carrots, peeled and thinly sliced
1 small onion, diced
3 cloves garlic, diced
salt and pepper
1 teaspoon dried basil
2 Tablespoons tomato paste
1 bay leaf
1/2 teaspoon thyme
1 (14 1/2 oz) can chopped tomatoes (I put mine in the blender)
chicken broth
1 package boneless skinless chicken breasts
2 (15 oz) cans black beans, drained

Saute celery through garlic in the olive oil for at least 5 minutes.
Add spices and saute a few more minutes.
Pour into crock pot and add remaining ingredients.  You will need to only add enough chicken broth to cover chicken and other ingredients.
Cook on high 5 hours or on low for up to 8 hours.  Stir occasionally.
Remove chicken and dice and then stir back into soup.

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